How to Avoid Overbaking Quick Breads

When making quick breads such as pumpkin and strawberry, don’t use a baking pan with a dark finish. Pans that are dark gray or black tend to overbake because they absorb heat. Instead, use old-fashioned aluminum bread pans without any dark nonstick finishes. Also, check your baking temperature—350° or 375° is best for quick breads. Allow your breads to “rest” a day before serving. After cooling, wrap each loaf in foil and refrigerate overnight to allow the flavors to blend and the breads to soften and mellow. They’ll also cut easier.

Featured Recipes

With rich chocolate flavor and a nutty topping, slices of this luscious loaf could be served as a dessert or sweet snack. I've also been known to give it as a gift.—Lisa Varner, Charleston, South Carolina